Honey Almond Peanut Butter Cookies
These Honey Almond Peanut Butter Cookies are a delightful twist on the classic peanut butter cookie. With a hint of honey and a sprinkle of almonds, they're perfect for an afternoon treat or a late-night snack. Quick to whip up, they offer a deliciously nutty and naturally sweet flavor.
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Ingredients for Honey Almond Peanut Butter Cookies
Peanut butter is the star of these cookies, providing a rich, creamy base. Choose a creamy variety for the best texture. Honey adds natural sweetness and a subtle floral note that complements the nuttiness. A large egg helps bind everything together, ensuring the cookies hold their shape. Vanilla extract enhances the overall flavor, offering a warm, aromatic touch. Almond flour gives a tender texture and keeps the cookies gluten-free. Baking soda adds just the right amount of lift, while salt balances the sweetness and enhances the flavors. Finally, sliced almonds on top add a delightful crunch and extra almond flavor.
Honey Almond Peanut Butter Cookies Tips & Tricks
- Use room temperature ingredients for a smoother dough.
- If your dough is too sticky, pop it in the fridge for 10 minutes before scooping.
- For an extra nutty flavor, lightly toast the sliced almonds before topping.
Serving Ideas for Honey Almond Peanut Butter Cookies
These cookies are wonderful on their own, but for a special treat, pair them with a glass of cold almond milk or a scoop of vanilla ice cream. They also make a lovely addition to a dessert platter alongside fruit and cheeses.
Frequently Asked Questions
- Can I use chunky peanut butter?
- Yes, chunky peanut butter will add an interesting texture to your cookies.
- Is there a substitute for almond flour?
- You can try using oat flour, but it may slightly alter the texture.
- How long do these cookies stay fresh?
- Stored in an airtight container, they stay fresh for up to a week.
Honey Almond Peanut Butter Cookies Recipe Walkthrough
First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures the cookies bake evenly and don’t stick. Next, grab a medium bowl and mix together the peanut butter, honey, egg, and vanilla extract until you have a smooth and creamy mixture. This forms the flavorful base of your cookies.
Now, stir in the almond flour, baking soda, and salt. Mix until a dough forms. It should be slightly sticky but firm enough to scoop. Using a tablespoon, scoop out dollops of dough and place them on your prepared baking sheet. Make sure to space them about 2 inches apart since they will spread a bit as they bake.
With the back of a spoon or your fingers, gently flatten each dough ball slightly. This helps them bake evenly. Top each one with a few sliced almonds, pressing them in lightly so they stick. Slide the tray into your preheated oven and let them bake for 10-12 minutes, or until the edges are golden.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This brief cooling period allows them to firm up a bit. Then, transfer them to a wire rack to cool completely. This step is important for achieving the perfect texture.
Why This Honey Almond Peanut Butter Cookies Works
- Simple to make with just a handful of ingredients.
- Gluten-free for those with dietary restrictions.
- Perfect balance of sweet and nutty flavors.
- Crispy edges with a soft, chewy center.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup honey
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sliced almonds for topping
Step-by-step Instructions
- 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. In a medium bowl, mix peanut butter, honey, egg, and vanilla extract until smooth.
- 3. Stir in almond flour, baking soda, and salt until a dough forms.
- 4. Scoop tablespoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- 5. Flatten each cookie slightly and top with sliced almonds.
- 6. Bake for 10-12 minutes, or until edges are golden.
- 7. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.